Practical soy products

Author: Yao Chunqing
Publisher:
Publish Date: 2003-09-01
Features: China has a long history and a high reputation in culinary techniques, with the Eight Great Cuisines each having unique characteristics and being renowned far and wide. However, there is little introduction to the production techniques of tofu-based foods. To help more people quickly learn the techniques for making tofu-based foods, we have specially compiled this book, "Practical Tofu Products," which uses easily obtainable ingredients, is simple to operate, and is highly practical. To help you better understand the rich nutrition of tofu products and their various exquisite preparation methods, this book includes detailed processes for hundreds of types of tofu products. We hope it will enrich the variety of dishes on your family's dining table, enhance your appetite, and help you live a healthier and happier life.
Tofu is rich in vitamins, plant protein, and various nutrients such as calcium, iron, and phosphorus. It also has the effects of lowering cholesterol, preventing obesity, atherosclerosis, hypertension, cerebral hemorrhage, Alzheimer's disease, and assisting in the treatment of diabetes. Tofu is not only widely popular today but was also a beloved food in ancient times. The book includes the production techniques for water tofu and dry tofu. The methods can be either vegetarian or meat-based, or a combination of both. They can serve as the main ingredient or as a side dish. They can be braised, pan-fried, stir-fried, stewed, simmered, braised, marinated, or preserved in brine, etc. As can be seen, tofu has a wide variety of preparation methods.